My philosophy on cooking for Passover is to avoid the fake stuff and go au natural. The more straight proteins, fruits and vegetables you can incorporate, the less Passover-y the food will taste!
This is a great dish to prepare when you are already chopping apples for your charoset. Chop some extras, squeeze a lime over them so they won’t brown while you’re doing everything else, and you can come back and add the rest of the ingredients later. The apple salsa is great over just about anything: fish, steak, chicken, over some spinach as part of a salad; you cannot go wrong!
Jen blogs at Mah zeh taim! How Delish!